Chocolate Cream Filled Donuts

Ingredients

• 2 tbsp Vanilla custard powder
• 2 cups Milk (1.5 cups for pastry cream, 0.25 cup for dough, plus extra if needed)
• 0.5 cup Sugar (0.25 cup for pastry cream, 0.25 cup for dough)
• 0.5 cup Dark chocolate (Chopped)
• 0.5 tbsp Instant rise yeast
• 1 large Egg
• 1 tsp Vanilla essence
• 2.5 cups All-purpose flour
• 0.75 tsp Salt
• 50 g Butter or margarine (Softened)
• 1 liter Oil (for greasing and frying) (For deep frying and greasing bowl)
• 0.5 cup Caster sugar (For coating)

Instructions

1. Prepare Chocolate Pastry Cream Base

   In a small bowl, add 2 tbsp vanilla custard powder. Pour in a small amount of the 1.5 cups milk (about 1/4 cup) and mix to form a smooth paste with no lumps.

   Time: PT3M

2. Cook Chocolate Pastry Cream

   In a saucepan, add the remaining milk (about 1 1/4 cups) and 1/4 cup sugar. Heat over medium, stirring constantly to prevent sticking. Once the milk boils, add the custard paste while whisking continuously. Cook for 1-2 minutes, stirring constantly, until thickened.

   Time: PT8M

   Temperature: Medium heat

3. Add Chocolate and Chill Cream

   Remove from heat. Add 1/2 cup chopped dark chocolate and stir until fully melted and smooth. Transfer to a bowl, press cling film directly onto the surface, and let cool to room temperature. Then refrigerate until fully chilled (about 30 minutes).

   Time: PT35M

4. Smooth and Bag the Cream

   Once chilled, stir the chocolate cream until smooth. If too thick, add a splash of milk. Spoon into a piping bag, seal, and refrigerate until needed.

   Time: PT3M

5. Activate Yeast

   In a small bowl, combine 1/2 tbsp instant rise yeast with a little lukewarm water (about 2-3 tbsp). Stir and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: Lukewarm water (about 35-40°C)

6. Mix Wet Ingredients for Dough

   In a separate bowl, whisk together 1 egg, 1/4 cup sugar, 1/4 cup milk, and 1 tsp vanilla essence until well combined.

   Time: PT3M

7. Combine Dry Ingredients and Butter

   In a large bowl, combine 2.5 cups all-purpose flour and 3/4 tsp salt. Add 50g softened butter or margarine. Rub the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

8. Make and Knead Dough

   Add the activated yeast and egg mixture to the flour mixture. Mix to form a soft dough, adding a little lukewarm water if needed. Knead on a lightly floured counter for 5-10 minutes until smooth and elastic.

   Time: PT12M

9. First Dough Rise

   Grease a bowl with oil. Place dough inside, cover, and let rise in a warm place until doubled in size (about 45 minutes).

   Time: PT45M

   Temperature: 25-27°C (warm room)

10. Shape Donuts

    Punch down the risen dough. Divide into portions (about 10). Dust counter with flour, roll dough to 1/2 inch thickness. Cut rounds using a donut cutter or glass. Re-roll scraps and cut more rounds.

    Time: PT10M

11. Second Rise

    Place donut rounds on a floured tray, leaving space between. Cover and let rise for 30 minutes until puffy.

    Time: PT30M

    Temperature: 25-27°C (warm room)

12. Fry Donuts

    Heat oil in a deep pan over low heat (about 160-170°C). Fry donuts in batches, 1 minute per side, until golden and cooked through. Drain on a strainer or wire rack.

    Time: PT12M

    Temperature: 160-170°C

13. Coat with Sugar

    While still warm, roll donuts in caster sugar until well coated.

    Time: PT3M

14. Fill Donuts

    Make a small hole in the side of each donut with a knife or chopstick. Pipe chocolate cream into the center of each donut until filled.

    Time: PT6M

Nutrition Facts

Calories

310

Protein

6g

Carbohydrates

44g

Fat

13g

Fiber

2g

Ingredient Substitutions

• Instead of Vanilla custard powder: Cornstarch + vanilla extract
• Instead of Milk: Non-dairy milk (for vegan)
• Instead of Sugar: Coconut sugar, Brown sugar
• Instead of Dark chocolate: Milk chocolate, Semi-sweet chocolate
• Instead of Instant rise yeast: Active dry yeast (proof first)
• Instead of Egg: Flax egg (for vegan)
• Instead of Vanilla essence: Vanilla extract
• Instead of All-purpose flour: Bread flour
• Instead of Butter or margarine: Vegan butter, Oil
• Instead of Oil (for greasing and frying): Vegetable oil, Canola oil, Sunflower oil
• Instead of Caster sugar: Granulated sugar (pulse in blender for finer texture)

Equipment Needed

• Mixing bowls
• Whisk
• Saucepan
• Spatula
• Cling film/plastic wrap
• Piping bag
• Dough cutter or round cutter
• Rolling pin
• Deep frying pan or pot
• Strainer or wire rack
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Whisking custard and milk constantly to prevent lumps.
• Proper kneading of dough for fluffiness.
• Allowing both rises for correct texture.
• Frying at the correct oil temperature.
• Filling donuts without overfilling.

Chef Tips from the Video

• Use a thermometer for oil to ensure perfect frying temperature.
• Let donuts cool slightly before filling to prevent cream from melting.
• For extra flavor, add a pinch of instant coffee to the chocolate cream.

Troubleshooting

Storage

Refrigerator: Store filled donuts in an airtight container for up to 2 days.

Freezer: Unfilled donuts can be frozen for up to 1 month. Thaw and fill before serving.

Room temperature: Best eaten same day. Can be kept covered for up to 8 hours.

Make-Ahead Tips

• Chocolate cream can be made up to 2 days in advance and kept refrigerated.
• Unfilled donuts can be made a day ahead and filled before serving.
• Dough can be prepared the night before and cold-proofed in the refrigerator.